Eggplant Parmesan


1 large eggplant, sliced into 1/2" thick slices
2 tbsp kosher salt
1 1/2 cup Italian seasoned breadcrumbs
3 eggs
1/2 cup milk
4 tbsp vegetable oil, for lightly pan-frying
3 cups marinara sauce, homemade or store-bought
2 cups whole milk mozzarella shredded
1 cup parmesan cheese shredded
Handful of fresh basil leaves chopped, for garnish (optional)


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